It is known that already two million years ago, African hominids ate poultry. Our ancestors from 150 thousand years liked poultry - evidence of this study carried out in one of the caves in Spain. The results of these discoveries were reported by “Discovery”. 202 poultry bones of the Aythya genus have been discovered by archaeologists in the Bolomor cave in Spain. The find came from 150 thousand years ago.
Studies show that domestication of birds has started more than 10,000 years ago in the jungles of Thailand, Vietnam and Southeast Asia. The chicken are the most widespread domestic animals, there are more of them in the world than any other species of bird. People are breeding chickens primarily as a source of food, meat and eggs.
Poultry, compared to other animals, it is juicy and crisp . After heat treatment it smells nice and its taste becomes sweet. Unlike beef, it is softer, so it is not hard and easy to cut.
Compared with beef and pork meat, poultry meat has a higher content of wholesome, easily absorbed protein by the body with the necessary amino acids. It has lower collagen content. Contains less fat, therefore has a lower energy value (pork has almost 5 x more fat, and beef 2 x more than chicken).
It has a high content of zinc, magnesium, potassium and B vitamins, which increase the body’s ability to take energy from food and strengthen the immune system. In addition, it provides our body with coenzyme Q10 - one of the strongest antioxidants, slowing down the aging process.
Poultry also contains more unsaturated fatty acids, especially linoleic, which our body itself does not produce. Lower fat content affects less calorie. A serving of 100 grams of chicken breast without skin provides just 99 kcal (and only 15 grams of fat). The same amount of pork ham it up 260 kcal.
Poultry meat is ideal for people:
The duck is a symbol of good taste and ... wealth, so if you want to shine in the company, give the duck for a dinner, with apples has become a symbol of Polish cuisine, in five flavors (dish from the Chinese cuisine) is number five of the world’s 100 most famous recipes. Duck meat can also be found in a Jewish jug - potato roast with onion.
In French Cuisine – Burgundy duck (stuffed with chunks of apple, celery, oranges and fried onion with bacon, stewed in red wine). Duck meat was enjoyed by the ancient Romans. They thought they had medicinal properties.
In 2006, the Ministry of Agriculture and Rural Development put the „Duck Pomeranian” on the list of traditional products. This is a Kashubian dish - duck stuffed with pork. The popularity of ducks in Kaszuby is confirmed by the fact that it is the second reared domestic bird (after the goose). The dish appeared on the Kashubian tables only on the occasion of the feasts, and that it was not only the main dish, but also often a snack, was deprived of bones and served cold, sliced. The most popular species in Poland is Peking duck. There is also a Barbarie premium among the ducks. Birds are kept in small farms in ecologically clean Podlasie region and fed with grain feed. Today, duck carpaccio, duck breast with raspberry sauce and wild duck in Old Polish cream sauce are served in the restaurants. Duck meat is dark and crisp, refined and filling. Apart from the taste values, it has very beneficial dietary and health benefits. Duck dishes are recommended for people with reduced immunity, because the meat contains a lot of protein, phosphorus, iron, magnesium, potassium, sodium and vitamins A, B, E. Like other poultry products, it has a high protein content. This makes it easy to digest. It is true that the duck meat is fat (100 grams is 240 calories), but for its excess cooks have a way: fat ducks during baking should be abundantly flush with water, so that after it evaporates they burn in their own fat.
Duck fat is one of the healthiest. One teaspoon contains about 6 grams of monounsaturated fatty acids, 4 grams of saturated fatty acids and 1.6 grams of polyunsaturated fatty acids. The fat is concentrated under the skin and easy to get rid of. The duck is particularly recommended for those who want to improve their immunity, eat easily digestible, low calorie low in cholesterol (compared to other meats).
In Poland the goose breeding started in the seventeenth century, but we became a potentate around the nineteenth century. Currently Poland is the largest breeder and goose producer in Europe.
Meat from Polish goose is considered branded, top quality. It’s a delicatessen, tasty, and above all, a healthy food. Polish geese are considered extremely ecological - they spend their whole life on pastures, they are not produced on a large scale in the farm conditions. They are fed only with green feed, and in the last few weeks oats.
Goose meat is one of the healthiest. It is characterized by a high proportion of protein and easily assimilable unsaturated fatty acids. It is a rich source of wholesome protein, vitamins A, B and E, as well as micronutrients - iron, magnesium, phosphorus, calcium, zinc. Geese also contains extremely low fat - up to 5%. Fat (should be light yellow and compact, do not throw it away). It also rarities - melted can be long stored and used to bake other meats, vegetables or potatoes. Dieticians recommend them for consumption with people with cardiovascular diseases (presence of unsaturated fatty acids, omega-3 and omega-6 acids positively It affects the reduction of bad cholesterol (LDL) levels in the blood). Approximate calorie value of 100g of goose carcasses calculated on the basis of protein and fat content is about 99-137 kcal, so it is worth to take care of slimming and care for the line.
Goose meat also has antineoplastic properties.
It is worth noting that the ecological way of breeding ensures the absence of artificial colors and chemicals in meat.
In folk medicine, goose meat is also attributed to warming, strengthening and ... mood enhancing properties. Goose fat was rubbed with weakened bodies to restore the body to energy. Apparently, it acts as an ointment for abrasions, removes swelling and „pulls” the disease out of the body. The goose fat is considered an aphrodisiac.
In Poland, turkeys appeared probably around 1560. Turkey was initially only resident in noble farms. It was a rare and precious bird. Initially decorated with magnates and bishop parks and gardens rather than tables. Turkey meat is white, finely chopped, each part of the turkey has slightly different taste qualities.
The most popular is turkey breast meat - light, low in fat, rich in easily assimilable protein. The lesser known element of the turkey is the leg and the lower leg - much darker, more expressive and less crunchy than the chest.
It is good to know that dark thigh meat contains more iron and zinc than light breast meat. Turkey wings are ideal as a meat base for soups. Turkey meat is famous for its health benefits.
Because of the low fat content and high protein content that has a unique amino acid composition, it is easily digestible. The protein present in poultry meat is a full-fledged protein. The heat treatment (cooking, frying, roasting) of turkey meat does not cause a decrease in the nutritional value of the protein present in it. A turkey breasted weighing 150 g have only 126 calories.
Trudno o bardziej dietetyczne mięso. Kotlet z piersi indyka ważący 150 g to tylko 126 kcal
Contains important micro-elements:
Turkey meat also contains significant amounts of B vitamins: niacin, riboflavin and thiamine, essential for growth.
Dieticians recommend them for consumption by:
If you are a sports player, you need a full-fat protein from lean poultry meat. It contributes to the development of muscle mass and the regeneration of body cells. Poultry meat is recommended for increased physical activity, not only for professional athletes but also for amateurs. Athletes are advised to consume 2-3 grams of protein per kilogram daily.